Brown Sugar Caramel Pound Cake (Print Version)

Moist cake loaded with brown sugar, caramel frosting, toffee bits, and a tender crumb for pure indulgence.

# Ingredients:

→ Cake

01 - 1 cup (227 g) unsalted butter, softened
02 - 1/2 cup (113 g) butter-flavored shortening
03 - 2 cups (440 g) packed light brown sugar
04 - 1 cup (200 g) granulated sugar
05 - 5 large eggs, at room temperature
06 - 2 teaspoons vanilla extract
07 - 3 cups (375 g) all-purpose flour, sifted
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon salt
10 - 1/2 cup (120 ml) buttermilk
11 - 1/2 cup (120 ml) heavy whipping cream
12 - 1 cup (170 g) toffee baking bits, plus extra for garnish

→ Caramel Frosting

13 - 1 can (14 ounces/397 g) sweetened condensed milk
14 - 1 cup (220 g) packed light brown sugar
15 - 2 tablespoons (28 g) unsalted butter
16 - 1 teaspoon vanilla extract

→ Garnish (Optional)

17 - 1/2 cup (60 g) pecan cookie pieces and toffee bits

# Steps:

01 - Preheat oven to 325°F (163°C). Generously grease and lightly flour a bundt pan, then set aside.
02 - In a large mixing bowl, cream together the softened butter and butter-flavored shortening until smooth. Add both the brown and granulated sugars, blending thoroughly until light and fluffy.
03 - Add eggs one by one, mixing well after each addition. Fold in vanilla extract until fully combined.
04 - In a separate bowl, whisk together sifted flour, baking powder, and salt.
05 - Gradually add the dry mixture to the wet mixture, alternating with buttermilk and heavy cream. Begin and end with the flour mixture. Mix thoroughly, scraping down sides as needed.
06 - Gently fold in toffee baking bits. Add pecan pieces if desired.
07 - Pour batter evenly into prepared bundt pan. Tap the pan gently to level batter and release air bubbles. Bake on the middle oven rack for 70 minutes, or until a tester inserted in the center comes out clean.
08 - Remove cake from oven and allow it to cool in the pan for 10–15 minutes. Transfer cake to a wire rack and let cool completely before frosting.
09 - In a large saucepan over medium-low heat, combine sweetened condensed milk and brown sugar. Stir constantly until gentle bubbles form on the surface without boiling rapidly. Reduce heat if necessary to avoid burning.
10 - Continue cooking and stirring for about 5 minutes or until the mixture thickens. Remove pan from heat and stir in butter and vanilla, mixing vigorously until smooth and glossy.
11 - Drizzle the hot caramel frosting evenly over the completely cooled cake. Sprinkle with pecan pieces and additional toffee bits as desired.
12 - Allow the cake to set until the caramel frosting begins to firm. Slice and serve; best enjoyed with a scoop of vanilla ice cream.

# Notes:

01 - Caramel frosting thickens further as it cools, so pour over the cake while still warm for the best texture.

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